Colcannon is a traditional Irish dish mainly consisting of mashed potatoes with kale or cabbage with scallions, butter, salt and pepper. It can also contain other ingredients such as milk, cream, leeks, onions and chives. Long time ago this was a cheap, year-round staple food, and now it is usually eaten in fall/winter, when Kale is in season.
Bangers and Mash does not get any better than this! With the Guinness Gravy, this is a match made in heaven.
On to cooking!
- Russet Potatoes - 1 1/4 lb, peeled
- Milk - 3 T
- Butter - 5 T
- Powdered Mustard - 1/4 t
- Nutmeg - pinch
- AP Flour - 1 T
- Beef Stock - 1 1/4 C
- Guinness - 1/2 C
- Tomato Paste - 1 T
- Red Currant Jelly - 2 t
- Sausage - 8 ea
- Honey - for brushing the sausages
- Cabbage - 1 C, finely chopped
- Leeks - 1 C, finely chopped
- Scallions - 6 ea, chopped with the green part
- Salt - to taste
- Pepper - to taste
- Cook the potatoes in a saucepan of salted boiling water until tender. Drain well, then mash them, adding milk, 2 T of the butter, mustard, nutmeg. Season with salt and pepper. Cover and keep warm.
- While the potatoes are cooking prepare the guinness gravy. Melt 1 T of the butter in a saucepan, add the flour, and cook over gentle heat, stirring rapidly, for 1 minute. Add the stock, guinness, tomato paste, jelly, and herbs and bring to a boil. (You may need to use the whisk to dissolve the Jelly). Reduce the heat and simmer for 2-3 minutes until you have a rich, textured gravy. Keep hot.
- Cook the sausages under a preheated medium broiler, turning frequently and brushing with little honey, until golden all over and cooked through (About 10-15 minutes).
- Meanwhile, melt the remaining butter in a large skillet, add the cabbage and the leeks and cook for 5 minutes until soft. Add the scallions and cook for an additional 2-3 minutes. Fold into mash to make the colcannon.
- Spoon a nest of colcannon into the center of each warmed serving plate. Nestle the sausages into the colcannon. Spoon the rich guinness gravy around the edge and serve.